Evaluation of Effects of Storage Condition and Processing on Carotenoids, Chlorophyll, Vitamins and Minerals in a Water Leaf (Talinum triangulare)

To alleviate hidden hunger on a long term basis, there is need to establish the nutrient composition of vegetables and determine the level of their incorporation into diets to meet body requirements of relevant vitamins and minerals. This research was aimed at evaluating the nutrient composition and changes in nutrients induced by processing and storage of an underutilized leafy vegetable (Talinum triangulare) with good potentials for alleviating micronutrient malnutrition. Changes in carotenoids, chlorophylls, selected vitamins (ascorbic acid, riboflavin, thiamin, vitamin K and niacin) and minerals (potassium, calcium, magnesium, zinc and iron) of T. triangulare leaf during moist heat treatment and storage (28±2°C) were evaluated. HPLC was used to determine the carotenoid profile. Results indicated that the raw leaf contained moderate amounts of lutein (124.03 µg/gdwt) and total β-carotene (45.42µg/gdwt). Cooking and storage significantly (p > 0.05) increased the contents of Total- β-carotene. Cooked leaf samples contained more trans/cis-isomers of β-carotene than raw and stored samples. Initial concentration of chlorophyll a, chlorophyll b and chlorophyll a/b ratio were 2.62, 0.94 mg/100 gfwt and 2.78 respectively. T triangulare was found to be a good source of magnesium, ascorbic acid and zinc. Cooking decreased the contents of chlorophylls, water-soluble vitamins and minerals significantly (p>0.05), but remarkably increased the pro-vitamin A content of T. triangulare. Storage resulted in the reduction of vitamins and minerals. The levels of β-carotene (pro-Vitamin A) in cooked water leaf, riboflavin, ascorbic acid and phylloquinone are adequate to meet their corresponding in Recommended Daily Allowances (RDA) s for children and adults

A Comparative Study on the Viscoelastic Properties of Wheat, Maize and Cassava Flours as Affected by Some Leguminous Seed Flours

The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours. There were significant differences in the proximate composition of the flours used in this study. Three LSF namely Brachystegia eurycoma, Detarium microcarpum, and Mucuna sloanei flours were used in this study. The LSF were added differently at 0 and 2% to wheat, maize and cassava flours on dry weight bases, the 0% addition served as the control. The viscoelastic properties were determined using Rapid Visco Analyser (RVA). The results showed that the LSF significantly affected the pasting properties of the wheat, maize and cassava flours. The LSF significantly increased (p>0.05) the breakdown, final, trough and peak viscosities of the wheat and maize flours. However, the LSF significantly (p>0.05) reduced the peak, breakdown and setback viscosities of cassava flour compared to the control

Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods